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Beef Fillet Kabobs
Posted by: Southern
Beef Fillet Kabobs
For kabobs:
4-1/2 lbs. beef fillet, cubed
4 green bell peppers, sliced into squares
2 red onions, sliced in triangles
3/4 cup olive oil
Pepper, freshly ground
1 cup clarified butter
For sauce:
8 chiles cascabeles
1/2 cup vegetable oil
2 bay leaves
1 teaspoon cumin seeds
4 cloves of elephant garlic
1/2 white onion
1 teaspoon pepper, freshly ground
1 tomato, roasted
Salt
To prepare kabobs, alternate beef, peppers, and onions on 8 skewers (8 to 8-1/2 inches long).
Brush with 1/4 cup oil and season with pepper to taste. Refrigerate for 40 minutes.
To prepare sauce, fry chiles in oil for 2 minutes. Drain and soak in hot water for 20 minutes. Drain, reserving soaking water and seeds.
In a blender or food processor, blend chiles with bay leaves, cumin, garlic, onion, pepper, and tomato. Add a little soaking water, then blend again. Salt to taste.
Preheat a griddle. Brush kabobs with a little oil and clarified butter. Grill, turning skewers every 3 minutes. Baste with oil and butter until brown.
To serve, place a skewer on each of 8 plates. Serve with chile sauce and freshly made corn tortillas.
SOURCE: SOAR from "The Taste of Mexico" by Patricia Quintana, published by Stewart, Tabori & Chang, 1986, ISBN 0-941434-89-3
